Method of making pies



w. J. KASER METHOD OF MAKING PI-ES April 12 1927. 1,624,490

Filed Dec. 10, 1925 w NT R Patented Apr. l2,-1927.

UNITED (STA wILLLen: J. msna, on cnIcAGo', iLtI1-roIs;

I METHOD orniaxine'rms Application area December 10,4925. safar -a5. @4 91.

This inventionielates to the manufacture of pies and particularly to the production of fruit pies'such as apple, peach, berry,

etc, an object of the invention being to provide an improved method or process as a result of which better pies may be made at a material reduction in the cost .of produc-J- I u ces, and then theffiller supplied Within the enclosing crusts and the pie baked. i In tion-and without the waste of-the filler content as heretofore. The present method is particularly adapted forutilization in producing pies on a commercial scale and is also advantageous in-,.the manufacture of rela-' tively small or individual pies sold forexample. in. vending machines which are frequently, laced'in factories or restaurants. I

'-Qne;jo the important objects oi the inventi'on' is'to provide'gani improved method or' process bywhich; fruit pies containing more {or lessjuice mayrbe produced without the loss'of any of the juicesjof the pie 'du'ring ibaking, andavithout anyof the juices runv ning out over the crust; It is-a we'll'known fact that the juice in fruit pies, particularly apple, peach and berry 'p'ies', when baked ;requently ,*-'boils over or escapes from the" crust,." -which is objectionable as rendering the-*piede'ss salable, depriving the ie of f'inuch.of thevaluable filler content,.an caus has desireda N }Other objects of the present invention will i'ng ian'jexpensive waste thereof, --as well as foi1 ling the oven andother appliances. As

possibleto utilize more fully allof the parts f the-fruit for the pie, and the amount ofjuieeinfthe pie maybe determinedor varied appear in thefollowing description and appended claims, "reference being had toltheacco1npanying.' drawingsformlng-a part of this specification wherein:

pie afterit ha'slbeen baked and Fig, .2 is a' similar-view showing the manner in whichthe juices may be supplied to the pie after baking.

- Before 'e iplaimng in det'ai'l theimproved" nietliod o1'- p1'ocess,I .des ire'to have it underp d e t e i res a?" fru t P stood; that the. invention .is not limited to the apparatus illustrated inthe, drawings,

since the. method is'capable'of being carried such" as apple, each and berry pies, a pontio'n'o'f the juice from a quantity of fruit cess. juices, or 'a certain proportion of the somencase's I find'it desirable to first treat the fruit withfsuganfand, With-or without the appllcationof heat'fa'sfmay be found necessary; remove the resulting syrup or juices from the Kiru'it. I have also I found; that in the case'of certain types of fruit, such as ap plesorpeaches, a greater utilization of the of the apples, for instance may be cooked to provide an additional j syrup, which f after baking the pie may lie-injected -or supplied j through the crust into the filler.

fer to removea' portion of the juices .of the fruit before baking the-pie, thus preventing.

and at the Sametime reducing the amount of filler which islost by evaporation under:- ronsrderable heat. here a substantial porr-uit'may be'm'ade, since the skins-and'co'res' According tothe-present nvention, I pre-,

tion of the juice, or the excess uice is re -jmoved before depositing the filler in the pan, thls' juice, after 'cooking-.separately and flavoring to taste, may thereafter be. supplied inthe proper amount to the pie after; leak-- ing. Inaddition, a syrup maybeprepared from the skins, cores, or other parts of the fruit which are usually thrown away, this from the filler, and the'resulting preparation ing, in the desired amount.

.. In thefdraw n'gs which are poses of illustration I haveshown a pie 10 which is baked-in a. square pan, this type of pan being used for the production of small individual pieswhich as above stated machines. The dough which is previously accordance with the shape [of the; pan.

syrup combined with the juice extracted '95 'injected'or supplied td' the pie, after bak-:

tor the pure I [are especially-adapted for sale in vending Thereafter the filler 11 is depdsitedupon the. a

blank 10-which terms the lower crust of the-pie. -It will be-underst0od that this filler, as" above described, is-preferably treat, 9d Pr fl 1yqqth deposit there nin the I pan so as to extract or remove a portion of the nice of the fruit. Preferably the juice will be extracted from the fruit to the full est extent practicable, thereby leaving the fruit substantially dry. Thereafter the top crust 12, preferably in the form of a r olled blank which is previously cut to shape, is deposited over the tiller 11. The pie thus formed is subjected to heat in a suitable oven so as to bake the same. This may be done without boiling over, since the juice has been.

removed from the tiller. 'lhereafter the pie is removed from the oven and as shown in Fig. 2 is conveyed into position to be supplied with a fluid content through the medium of an injector or pump device 13. This injector may be of any desired construction and preferably terminates in a relatively small nozzle or jet ll. In the present instance, the injector is in the form of a pump having a chamber 15 adapted to contain a supply of juice or syrup, and this juice or syrup may be pumped or forced through the jet 14 by operating the handle 16. The pump or injector is preferably constructed so as to supply a predetermined or measured amount of juice or fluid at each operation of the handle 16. When the pie is conveyed into proper position the jet 1% is inserted through one of the relatively small holes usually provided in the crust for the purpose of venting the interior of the pie, and thereupon the juice is injected into the filler between the top and bottom crusts. The jet 14 may have a pointed end so that it may readily .ierce the top crust and at the same time ma ing a relatively small hole therein through which the juice may be injected.

It will also be seen from the foregoing that by virtue of the present method, I may supply the pie with a greater amount of juice than heretofore, since the juice normally contained in the filler may be augmented by the syrup made from the skins and cores of apples or from waste parts of other fruits.

The present improved method or process may be carried out by various forms of mechanism, and it will be understood that the apparatus shown in the drawings is merely illustrative of one Way in which the invention may be practiced. Therefore, I

reserve the right to carry out the method in diiierent ways. For instance in the production of pies iii-quantity the pies may be conveyed from the oven in successive sets and delivered to a set of injecting devices, which may be automatically operated to inject or pump the juice or fluid filler in predetermined measured amounts into a plurality of pics at the same time, and may be OpGIdtMl successively as the sets of pics travel successively into proper position with relation to the jets or injecting devices. In this manner pies may be rapidly and economically manufactured, utilizing the present invention and at the same time resulting in providing pics in which none of the juices or filler content is lost during baking, and wherein the pies may be as juicy as desired and all having uniform or equal. fluid filler content.

hat I claim is: y

l. The hereindescribed method of making a pie which consists in removing juice from a filler, thereafter baking the liller within a crust, and then supplying the juice to the filler.

The hereindescribed method of making pastry which consists in extracting the juice from a filler, baking the filler within an enclosing crust, and injecting the extracted juice through the crust into the filler after baking.

3. The hereindescribed method of making a pie which consists in extracting juice with sugar from a fruit filler, baking the filler within an enclosing crust, and thereafter supplying the extracted juice to the filler.

l. The hereindescribed method of making a pie which consists in baking within an enclosing crust an amount of filler suflicient to prevent escape of the juices during baking, and then injecting a fluid ingredient through the crust into the filler to increase the juice content thereof.

5. The herein described method of making a pie which includes baking within an enclosing crust a relatively dr filler and thereafter injectin a fluid ingredient into said filler to ren er the latter relatively juicy.

In testimony whereof I aflix my signature.

WILLIAM J. KA'SER. 

